Cheese and potatoes
By VicentaLakin
Cheese and potatoes are my favorite mix, and they're good with fried or stew. At school in Beijing, you like to eat soybean bean noodles, which are covered with eggplant potatoes, which you fall in love with once, and then you do it at home, and it's good at home, but the only weakness is that there's more oil, but that's why it's so good
Recipe Recommendations
- long eggplant two
- potatoes a
- beans a small handful
- red bell pepper a
- garlic appropriate amount
- salt appropriate amount
- salty and fresh
- fried
- ten minutes
- simple
Steps for Cheese and potatoes
1
Prepare food
2
– eggplant washing, stripping, potato washing, stripping, bean bean bean bean picks out of the bands, stripping, sweet pepper washing, stripping
3
Garlic go to the skin and film the spare
4
(b) Fire in a boiler, heat in the boiler with a little more cooking oil, and hot in the egg and paste
5
A softer eggplant and the extraction of controlled oil
6
(b) Scrambling of the eggplant into the soybeans until the skin is wrinkled and the soybeans softly extract controlled oil
7
(b) The extraction of bean bean horns and the downing of potato paste into micro-gold yellow and the extraction of controlled oil
8
pour out the oil in the pot, blow up the garlic with the bottom oil, and put it in the red pepper for a minute
9
(b) A drop of eggplant, potatoes and bean bean horns for a while, and a guacamole for a minute. (The oil in the eggplant will be fried, so there will be a little more oil)
10
Bring in the right amount of salt and even the boiler
11
It tastes really goodCheese and potatoes Make Tips
One, I used to make the eggplants first because the eggplants suck oil, and the other two are free; two, the garlic, which is a very important sauce, does not make the garlic taste any less; and three, the eggplants suck more oil, so it's a little oily, but it's oily, especially rice or noodles